Sourdough Natural Grape Starter And Sourdough Biscuits Recipe

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• SOURDOUGH BISCUITS(ues 1 c sourdough starter) .
• extra flour, as required .
• 1 c soft wheat flour, preferably White Lily (or cake & pastry flour) .
• SOURDOUGH STARTER .
• 1 bunch unwashed organic grapes, on the stem .
• 2 c mineral water .
• 3 tbsps bacon drippings or butter .
• 1/2 tsp salt .
• 1 1/2 c wheat flour (use a soft wheat flour like White Lily if the primary use of your flour is for biscuits, if you vary) .
• 1 1/2 tsps baking powder .
• extra water, as required .
• 1 tsp sugar

• Step #1 FOR THE SOURDOUGH STARTER: Stir the 1 1/2 c flour (use a soft wheat flour like White Lily if the primary use of your flour is for biscuits; if you vary frequently between biscuits & bread, use all purpose flour)and 2 c mineral water or spring water together In a large-ish plastic or earthenware bowl.
• Step #2 Add the bunch of grapes, pushing it down into the gooey batter.
• Step #3 Cover up the bowl lightly, with cheesecloth or a dishtowel, so that the starter continues to get air.
• Step #4 Leave the bowl in a warm place.
• Step #5 Each day give the bowl another tbsp of flour & one tbsp of water, stirring to incorporate the additions.
• Step #6 Within a couple of days the mixture should show signs of “starting,” bubbling up a bit as yeasts feed on the starch & sugar.
• Step #7 If this doesn’t happen, throw the mixture out & begin again.
• Step #8 Continue feeding the starter each day with one tbsp flour & one tbsp of water.
• Step #9 If the mixture separates, stir it back together.
• Step #10 After about 5 days, the starter will begin to smell sour.
• Step #11 The smell won’t be unpleasant, & won’t overwhelm your kitchen.
• Step #12 Let the starter ferment another few days, continuing to feed it.
• Step #13 You’ll end up with a mass that looks like a thick pancake batter.
• Step #14 Remove the grapes with a slotted spoon, & discard them.
• Step #15 Cover up the starter, & put in the fridge it.
• Step #16 Take the starter out of the refrigerator the evening before you plan to use it, or even a couple of days ahead for a more sour taste to the bread or biscuits.
• Step #17 Every time you use the starter, replenish it.
• Step #18 For each c of starter you remove, add 1/2 c flour & 1/2 c water.
• Step #19 Let it sit on the counter again for about a day before putting it back in the refrigerator.
• Step #20 If you don’t want to use the starter at least once every week or two, just feed it that often: Pour off about a half c of starter, & add 1/4 c flour & 1/4 c water.
• Step #21 Properly tended, the starter can last for years, developing more complexity over time.
• Step #22 It can be used for sourdough pancakes, breads, & other dishes in addition to biscuits.
• Step #23 FOR THE SOURDOUGH BISCUITS: Preheat the oven to 425°F.
• Step #24 Sift together the flour, & salt into a medium bowl.
• Step #25 Add the starter, & stir with a sturdy spoon until the flour is incorporated in the dough.
• Step #26 It will remain sticky.
• Step #27 Flour a pastry board or your counter.
• Step #28 Grease or flour your hands to make kneading the dough easier.
• Step #29 Turn the dough out, & knead lightly a few times, just until it is smooth.
• Step #30 The dough will remain soft.
• Step #31 Pinch off pieces of dough about the size of eggs, for a more modern look, or, roll out the dough & cut it with biscuit cutter.
• Step #32 Melt the bacon drippings (for real range flavor) or butter in a cast iron skillet or Dutch oven.
• Step #33 Dip one side of the biscuit in the fat, & then put it in the pan with its other side down.
• Step #34 (Or melt the fat in a small dish, dip each biscuit in the fat, then place the biscuit on a baking sheet.
• Step #35 ) Arrange the biscuits so they just touch one another, which helps them rise.
• Step #36 Bake the biscuits 15 mins.
• Step #37 Serve them as soon as possible.
• Step #38 Makes 1 dozen biscuits.
• Step #39 Texas Home Cooking.
• Enjoy the Sourdough Natural Grape Starter & Sourdough Biscuits recipe

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Bread / Sourdough

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